The highly anticipated Annual World Gourmet
Festival will take place at the Four Seasons Hotel Bangkok between
5 - 11 October 2009.
Since its inception ten years ago, the World
Gourmet Festival has grown in prominence to feature an
extraordinary line up of some of the world’s best chefs from all
The event is coordinated and
overseen by Four Seasons Hotel Bangkok Executive Chef Nicolas
Schneller and Shintaro Chef, Satoshi Sawada and Biscotti Chef,
Each chef invited to Bangkok to
participate in the World Gourmet Festival will host two evenings in one of the
hotel’s restaurants; and a cooking demonstration either for lunch
or dinner. Guests can also catch them all at one time for a seven-course
Gala dinner on Friday, October 9th, 2009.
To enjoy this
culinary extravaganza, the Four Seasons Hotel Bangkok has created a Gourmet
Package which includes deluxe overnight accommodation, full access
to the Executive Club (including breakfast, evening cocktails and
free internet access) and a featured dinner of choice for each
Packages start at THB14,050 per night plus tax for
double occupancy. For gala dinner, the rates start at THB 19,300
plus tax for double occupancy.
For those not wishing to stay at the
hotel, the hotel also has special rates available for
the different events related to the World Gourmet
full line up of chefs for the 10th World Gourmet Festival (2009) is as follows:
Manfield: Universal Restaurant, Sydney, Australia. A highly
regarded chef, author, food manufacturer and gastronomic traveller, Christine has a unique approach to food preparation and
presentation, drawing on the exciting tastes and flavours of many
cultures. Using only the highest quality ingredients, and avoiding
GM foods and MSG, Christine presents small individual “tasting”
dishes that do not follow the standard progression of starter,
main course, dessert. Her philosophy has been honed by her
experience in the popular Paramount restaurant in Sydney in the
early 2000s, then at East@West in London’s Covent Garden.
Returning to Sydney, she opened Universal in 2007 to instant
One of Australia’s most celebrated and
creative chefs, Christine is a perfectionist inspired by strong
flavours. Her love of spices led her to develop a range of Asian
and Mediterranean style pastes and condiments, now marketed in
Australia and abroad. Her fifth and latest book, Fire - A World of
Flavour, was published last October.
Manresa, Los Gatos, California, USA. David Kinch is an American
chef at the forefront of contemporary California cuisine,
producing seasonal American cuisine with French and Catalan
influences. His pursuit for exceptional ingredients has inspired
an exclusive partnership with biodynamic Love Apple Farm, where
all of the vegetables are grown for his restaurant .
producing his own fruits and vegetables, he is creating a closed
loop between his guests, the garden and his highly personal haute
cuisine, and setting a new benchmark for California cuisine in the
21st century. His philosophy is fostered by the terroir or “sense
of place” of the California Coast, and the kind of
ingredient-driven cooking and modern techniques he studied in
France, Spain, Germany, Japan, and the United States.
Manresa has been awarded two Michelin stars and has been named one
of America’s Top 50 Restaurants by Gourmet magazine; it received
international acclaim from Restaurant magazine as one of the
World’s 50 Best Restaurants. Manresa has received four stars from
The San Francisco Chronicle and The Mobil Travel Guide.
Kinch was nominated for the Best Chefs in America: Pacific by the
James Beard Foundation.
Nahm, London. Widely acclaimed as an expert on Thai food, for many years
David has researched Thai culinary techniques and ancient recipes,
leading to a greater appreciation of Thai food in the West. His
commitment to authentic Thai cuisine has earned him accolades from
food writers the world over.
Born in 1960 in Sydney,
Australia, David moved to Bangkok in 1987, where he learned the
fundamentals of Thai cookery from an elderly woman, Khun Sombat
Janphetchara, heir to a tradition of great culinary refinement
through her mother, who had been attached to one of the palaces of
Through Khun Sombat, David developed an
understanding of the balance of flavours in Thai cooking, which he
considers makes it unique among the world's great cuisines.
In 1991 David returned to Sydney to open his first restaurant,
the Darley Street Thai, voted ‘Best Thai Restaurant’ eight years
in a row. He moved back to Bangkok in 2000 and was approached by
Christina Ong to open a restaurant in London. Nahm was launched at
the Halkin Hotel in 2001 to great critical acclaim, and in 2002
was the first Thai restaurant ever to be awarded a Michelin star,
which it maintains today.
David is the author of “Thai
Food”, which has won practically every culinary book award
worldwide. His follow up, “Thai Street Food”, will be published
later this year.
David now spends his time between London,
Bangkok and Sydney.
François Payard: Payard New York,
New York. A third generation pastry chef born in Nice,
François worked in his grandfather’s acclaimed shop on the French
Riviera before moving to Paris where he earned positions as Pastry
Chef in France’s finest kitchens, including the legendary
3-Michelin starred La Tour d’Argent.
François’ desire to
travel and experiment with new ideas brought him to New York in
1990. As Pastry Chef at prestigious Le Bernardin and later at
Restaurant Daniel (both awarded 4 stars from the New York Times),
he created new dessert repertoires, delighting guests with his
chocolate and seasonal fruit menus. In 1995 the James Beard
Foundation named him Pastry Chef of the Year.
Francois achieved his dream of opening his own Pâtisserie and
Bistro, which has won him acclaim from Relais Desserts as one of
the Best Pastry Chefs in the World, as well as Wine Spectator’s
Award of Excellence for his outstanding wine list. Branches of
Payard Pâtisserie have opened in Las Vegas, Brazil and Japan; and
François has now also written three cookbooks on his elegant
Fulvio Siccardi: Conti Roero, Monticello d’Alba,
Italy. Born in Turin in the Piedmont area of north-western
Italy in 1969, Fulvio grew up enjoying good traditional
locally-produced food as cooked by his grandmother. After training
at the Turin Professional Hotel Institute he began work in the
Michelin-starred Ristorante Cascinale Nuovo in Isola d’Asti.
From there Fulvio worked in several restaurants in and around
Turin, as well as a season at the famous resort hotel of Cala del
Porto on Italy’s west coast after which he returned to the
Piedmont and the Cascinale Nuovo as Chef de Partie.
years at the Osteria del’Arco Fulvio became Chef at Ristorante
Castello Rosso, at Cuneo. From 2000 to 2004 he was Chef at the
well known Le Clivie, where he gained his first Michelin star; and
since 2004 he has been owner and Chef of Ristorante Conti Roero at
Monticello d’Alba, where he received his second Michelin star.
Fulvio’s style is both traditional and creative, trying new
approaches and techniques such as his extraordinary Vertical Egg,
but always respecting the gastronomic heritage, based on the
freshest local products, of his native Piedmont.
Dale-Roberts: La Colombe, Constantia Uitsig, Cape Town, South
Africa. British born Luke Dale-Roberts trained at Baur Au Lac
Hotel in Zurich, Switzerland – at the time recognised as one of
the top five hotels in the world. Returning to London he honed his
skills in French fine dining under Roux Brothers’ protégé Kevin
Hopgood, followed by a move to the Greenwood Hotel in Sydney to
explore Pacific Rim fine dining. In 1998 he took up a position at
London’s number one fusion restaurant, Bali Sugar, then moved to
the famous Soho House Media Club as Executive Sous Chef cooking
for ‘the rich and famous’, including Madonna, Kevin Spacey, Kylie
Minogue and Oasis.
Still in London, in 2000 Luke began a
six-year stint with the Accor Hotel Group, opening modern global
signature restaurant The Loft. From there he moved to Singapore to
open Accor’s signature concept restaurant in Asia, The Square.
After a consulting contract with the Sofitel in Johor Bahru,
Malaysia, he went to Seoul, still with the Accor Group, to develop
a modern French bistro, and working with top Japanese chefs, also
launched Shune, a leading modern Japanese dining concept. In 2006
at the Sofitel in Manila he launched the popular interactive
fusion Spiral restaurant.
At the end of 2006, La Colombe in
South Africa, searching the world, was thrilled to find an
Executive Chef of Dale-Roberts’ calibre and experience to continue
its tradition. His style is a seamless integration of classic and
modern French cuisine, with a distinctive Asian influence, each
dish refined to deliver its full potential from the finest
ingredients. Just two years later, in 2008, he received one of the
industry’s most coveted accolades: ‘Chef of the Year’ and
‘Restaurant of the Year’ at the prestigious annual Eat Out
Mohammed Fedal: Restaurant Dar
Moha, Marrakech, Morocco. Better known as Moha, Mohammed
Fedal first encountered fine cuisine at legendary Moroccan hotel
La Mamounia, which inspired him to travel to Switzerland to study
at the Ecole Hoteličre de Genčve. After practising his skills in
several restaurants in Switzerland he returned to his native
Marrakech, where he spent a year restoring a beautiful traditional
house in the heart of the old city, which had been the former home
of fashion designer Pierre Balmain.
He opened this house as
Restaurant Dar Moha in 2000, offering top quality Moroccan
cuisine. But instead of serving the traditional vast banquets that
were usual at the time, Moha preferred to offer his guests the
chance to enjoy a new, lighter Moroccan cuisine, with a much wider
selection of smaller dishes. Although based on classic Moroccan
cuisine, Moha’s dishes are strikingly original, such as his famous
couscous with foie gras, and his fish and shellfish tagine (a
His side dishes are bold and unexpected,
such as cigars of eggplants with pink pepper sauce and almonds, or
his desserts of saffron-flavoured apples, and fruit briks of
exceptionally light pastry.
Moha has published four books on
Moroccan cuisine, and has travelled extensively lecturing at and
participating in food seminars and festivals.
Banrekiryukodo, Tokyo, Japan. Kazumi Sawada, the young
executive chef of Michelin-starred Banrekiryukodo restaurant in
Tokyo, takes as his inspiration the love of the changing seasons
that is rooted in Japanese spirituality and aesthetics, and that
continues to enrich Japan’s culinary traditions. Brought up in the
southern Japanese city of Kyoto, he started his training at the
age of 18 under noted Chef Yoshizakura Maruyama, whose restaurant
in Kyoto’s historical preservation district of Gion is famed for
its kaiseki (traditional) cuisine. After 10 years honing his
skills there, he spent another five at Kappo Yoshiya, also in
Kyoto, before moving to Tokyo.
Banrekiryukodo restaurant –
which has received a Michelin star two years running – seamlessly
blends traditional craftsmanship with cutting-edge Tokyo design.
Kazumi brings to his kitchen the youthful, vibrant sensibilities
and skills he polished in Kyoto, blending them with sophisticated
urban touches to create a cuisine that is modern and endlessly
creative, and bringing together colours and ingredients in
exquisite arrangements that please both the palate and the eyes,
and evoke subtle hints of the season.
Owner, Hudson Valley Foie Gras, USA. An integral part of the
World Gourmet Festival from its beginning, Michael re-joins the
Festival for a record 10th time. Since Michael and his business
partner Izzy Yanay established Hudson Valley Foie Gras, the major
foie gras producer in the world today, its moulard duck products
have been distributed throughout the United States and beyond,
gaining a number of prestigious awards. Michael himself received
the first Olive Branch Award from the Jewish National Fund in 1996
for humanitarian and professional achievements, and both he and
Izzy Yanay were inducted into the James Beard Foundation 2001
Who's Who of Food and Beverage.
While Hudson Valley Foie
Gras is the bedrock of Michael’s activities, he devotes his time
to many other facets of the culinary world, organising gourmet and
charitable events to promote intercultural exchange, introducing
American ingredients and techniques to world markets. A prolific
writer, Michael contributes food and travel articles to leading
gourmet publications, and his book, “Foie Gras … A Passion”,
received the 1999 prize for best international cookbook of the
year from the International Cookbook Revue in Versailles, France.
More recently Michael, along with Chef Ken Oringer, launched
Boston’s La Verdad, already named The Best Casual Mexican
Restaurant in the US by Bon Appetit magazine; he has also opened a
Mediterranean restaurant, TLV on Long Island, and this summer,
also on Long Island, he will open Lola, a new “personal cuisine”
Graham Elliot Bowles: Graham Elliot
Restaurant, Chicago, USA. Having grown up a ‘Navy Brat,’ enjoying
food experiences from the Philippines to Hawaii,
California to Maryland, Chef Bowles trained at Johnson &
Wales University in Virginia, studied Southwestern
cooking in Texas, then moved to Chicago. As Chef de
Cuisine of TRU Restaurant, he began to develop his own
minimalist approach that allows fresh ingredients to
speak for themselves.
After Chef Bowles
joined Avenues at The Peninsula Chicago, it received the coveted
Four-Star rating from each of the city’s major publications,
making him the youngest chef from any major U.S. city to achieve
the title of “Four-Star Chef.” In 2006 Avenues received the
peer-awarded Jean Banchet Award for Culinary Excellence and in
2007, the AAA Five-Diamond award, one of only 58 properties to
achieve this out of 60,000 venues. Selected at the age of 27 as
one of the “Top Ten Best New Chefs in America” in 2004 by Food &
Wine magazine, Chef Bowles was nominated in 2008 for the
prestigious James Beard title “Best Chef, Great Lakes”. He has
made successful TV appearances on Iron Chef America and The Today
In March 2008, Chef Bowles opened his own
restaurant. Graham Elliot, Chicago’s first “bistronomic”
restaurant juxtaposes four-star cuisine with humor and
accessibility, as the old world of dress codes, white table
cloths, elaborate floral displays, and tuxedoed waiters has been
replaced with hip music, a lively relaxed atmosphere and dynamic
Arturito, Săo Paolo, Brazil. Born in Buenos Aires, Argentina in
1972, Paola grew up in a large Italian family where the culture of
food was a staple, and she spent a great deal of her childhood in
her grandmother's kitchen.
Her professional training began in Paris,
France, when she was 18 years old, working at Le Grand Véfour with
chef Guy Martin, then at Le Céladon and Le Bristol restaurants.
She also worked in the United States, at San
Francisco’s renowned Zuni Café, which she considers one of her
main influences, together with the seven years she worked with
Argentinean chef Francis Mallmann. With him she moved to Săo
Paulo, Brazil, to open one of the most important restaurants in
South America, A Figueira Rubaiyat.
In 2003 Paola opened her own first restaurant in
Săo Paulo, Julia Cocina, named after the great American chef Julia
Child, and was awarded the title of Best New Chef in Săo Paulo
During 2007 she travelled around Brazil, Peru
and Argentina researching and learning the traditions and culinary
techniques of the Amazon and the Andes, and in 2008 she opened her
new restaurant Arturito. Arturito was named Best New Restaurant in
Săo Paulo 2008 by “Folha de Săo Paulo”.
Paola’s cooking can be defined as classical and
straightforward: she cooks nearly everything in a wood-fired oven,
and her style mixes her Italian roots and background with the best
and freshest Brazilian ingredients.
The event is coordinated and overseen by Four
Seasons Hotel Bangkok Executive Chef Nicolas Schneller and
Shintaro Chef, Satoshi Sawada and Biscotti Chef, Danilo Aiassa.
Each chef will host two evenings in one of the
hotel’s restaurants; and a cooking demonstration either for lunch
or dinner. Guests can also catch them all at one time for the
seven-course Gala dinner on Friday, October 9th, 2009.
To enjoy this culinary sojourn, the Four Seasons
Hotel Bangkok has created a Gourmet Package which includes deluxe
overnight accommodation, full access to the Executive Club
(including breakfast, evening cocktails and free internet access)
and a featured dinner of choice for each night booked. Packages
start from THB14,050 per night plus tax for double occupancy. For
the gala dinner, rates start from THB 19,300 plus tax for double
for all the World Gourmet Festival Events are strongly
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